Prosciutto is the ultimate local food. In Italy, it’s known as Parma, the city near which it’s made, and the hogs used to make it are raised on the whey of cheese produced nearby. To […]
I’m not a gadget girl. I don’t have cabinets filled with assorted tools and utensils that seemed necessary, but later ended up unused, gathering dust. However, when I find something truly useful that simplifies a […]
Cookie sheets and baking sheets are used interchangeably in recipes but there are differences. Both are rectangular, metal pans. Cookie sheets have one raised edge so cookies can slide off easily. Baking sheets have four […]
Lemons and their tart, refreshing flavor signal spring to me so we’re welcoming spring with a week’s worth of lemon-y recipes, like these Lemon Cardamom Snickerdoodles! Cardamom is my new favorite thing. I want to […]
Corn starch is used as a thickening agent. It’s made by grinding the starch found in corn kernels to a fine, white powder, which is added to soups, custards, puddings, stews and sauces, giving them […]
There’s a certain charm that comes with leaning over a simmering pot, stirring it tenderly with a wooden spoon. In the days before nearly every kitchen had an electric hand- or stand mixer, wooden spoons […]
News flash: sweet potatoes and yams are not the same thing. They are often referred to and used interchangeably, but there is a difference. They come from two completely different families and what most of […]
Copyright © 2025 | MH Magazine WordPress Theme by MH Themes